1
tablespoonful of butter; season with salt and pepper, a pinch each of
mustard, cayenne, nutmeg and curry-powder and moisten with
lemon-juice. Cut small rounds of toasted bread; scoop out some of the
centre; fill with the mixture and cover with a curry sauce. Sprinkle
with fine bread-crumbs and let bake in the oven a few minutes.
Serve hot.

2.--Haggis (SCOTCH).

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2
large chopped onions; season with 1/4 teaspoonful of red pepper and 1
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of
toasted oatmeal, 2 beaten eggs and the grated rind and juice of a
lemon. Then clean the pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours. Serve with apple-sauce.

3.--Austrian Braised Tongue.

Boil a large fresh beef tongue in salted water until tender. Remove
the tongue and lard it with thin strips of bacon; sprinkle with
paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the
water in which the tongue was cooked and pour over 1 pint of cream.
Let bake in a moderate oven. Baste often with the sauce. Serve hot,
and pour over the sauce; garnish with parsley.

4.--Russian Omelet.

Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in
the centre; turn in the ends and serve at once.

5.--Madras Potato Curry.

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper
to taste. Let boil up. Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.

6.--Swiss Baked Eggs.

Melt 1 ounce of butter in a baking-pan; then cover the bottom of the
pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with
salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with
grated Swiss cheese, and let bake in the oven to a delicate brown.
Serve hot.

7.--Jewish Stewed Shad.

Clean and cut a shad into large slices; sprinkle with salt, pepper and
ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves,
2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish
to a